The casing needs to be able to follow this, so there are no empty pockets that may develop in a dangerous way. As you know, salami and sausage are fermented meats, meaning they have to be very closely monitored. Otherwise you may get a salmonella outbreak, or worse. Natural casings can develop specific mold types, like grey or white mold. The mold has the role of both shielding the meat from direct sunlight, and also preserving the flavor.
Collagen casings are usually transparent, and very regularly shaped. This allows for ease of use, meaning the meat is easy to stuff, and the links are easy to twist and everything comes at an even length. These casings also breathe, so smoke will permeate and water will evaporate. Neither of them is transparent, so no direct sunlight is going to touch the cured meats and ruin them. Cellulose casings allows some airflow, but not as much as other types. All in all sausage and salami casings really matter.
They can be useful to drive down the price of some meats, or make others very shelf-stable. The most appreciated casings will always be the natural casings, both for flavor and for the love of tradition. Skip to content Whenever we get a bit of delicious sausage we overlook an important factor: the casing. URL Name. Related Articles What are egg shells made of? What are the bags found in the grocery store produce department made of? What are oven cooking bags made of? What is a safe internal temperature for food made with eggs?
Do I have to make separate transactions if I am buying ineligible Supplemental Nutrition Assistance Program items alongsid…. Trending Articles How long is meat or poultry safe to use after the sell-by date? How long can you store eggs in the refrigerator? How long can you freeze chicken? The natural casing's origin may have begun around 4,BC where cooked meat was stuffed into the stomach of a goat, but today natural casings are made from the submucosa, a layer which consists of naturally occurring collagen of a farm animal's intestine.
The intestines mainly come from pigs, cattle, goats, sheep, and sometimes a horse. This method of encasing sausage has been around for centuries—although machinery has replaced the need to clean the intestines by hand before use—and is the only form of casing that can be used in organic sausage production.
The benefits of the natural casing are flavor and visual appeal. Because the natural casing breathes, it results in a deeper flavor and richness in the sausage—the smoking and cooking flavors can permeate the casing and infuse the meat.
Since the casings are all-natural, the sausages are very natural looking, being somewhat irregular in shape and size. Artificial sausage casings can be made from materials such as collagen, cellulose, and plastic and may not always be edible.
Collagen casings have been around the longest and are produced from animal collagen, mostly from the hides of cows and pigs. Sometimes the bones and tendons are included, and the casings can also be made from poultry and fish. An inexpensive choice, collagen casings are easier to use than natural casings as they provide better weight and size control of the sausage. Cellulose casings are made of viscose, a material comprised of the cellulose from wood pulp or cotton linters the fibers that cling to the cotton seeds after being separated from the cotton.
These casings are strong and sheer, and permeable to smoke; they are peeled off after cooking. Plastic casings are not edible, and since they are impermeable, they are used for non-smoked, high-yield products.
Some artificial casings require soaking in hot tap water before use and need to be punctured with a knifepoint before stuffing to eliminate air pockets.
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